Pistachio Crusted Scallops Recipes

Steps:

• In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
• Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
• Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.

Steps:

• 1. Melt 1 tablespoon unsalted butter in a small skillet over medium high heat. Add 2 tbsp unsalted, shelled raw pistachios and cook, stirring often, until the nuts are deeply toasted, about 2 minutes. Let them cool, then chop them.
• 2. Place the chopped pistachios in a small bowl; toss with the chives, tarragon, and thyme.
• 3. Season the scallops with kosher salt and freshly ground black pepper. Heat 1 tbsp unsalted butter and 1 tsp grapeseed oil in a large nonstick skillet over medium-high to high heat (You know your stove, cook accordingly). Add the scallops and sear until crusty brown, about 2 minutes per side. Roll the scallops in the pistachio mixture and serve.